Jauronimo Posted October 9, 2018 Share Posted October 9, 2018 38 minutes ago, PromoTheRobot said: The only flaws in non-Buffalo wings is a) ranch dressing and b) they cook them too fast. A proper Buffalo wing is fried at a lower temperature so the wing tenderizes. When you get rubbery wings, it's because they cooked them on high as fast as possible. Back in my day (late 70's) all wings were small. You could eat 20 or 30 no problem and they were tender. Now it seems they use ostrich wings. If you don't cook them right they are rubbery. Incorrect. Most issues with deep frying are due to oil temp being too low as batch after batch gets dropped in the fryer without proper time for temps to rebound. Burnt skin and raw inside would be the tell tale sign for too hot, too fast. Rubbery skin is usually due to frying too low, not long enough, and wet chicken to begin with. 1 Link to comment Share on other sites More sharing options...
Misterbluesky Posted October 9, 2018 Share Posted October 9, 2018 17 hours ago, Augie said: My wife got an air fryer and insists on using it for sweet potato fries and the like. They suck. It’s as useful as her bread maker, seeing as she’s “gluten free” (selectively). I’m allowed, encouraged even, to make trips to Goodwill to drop crap off, but these two are off limits. Maybe someone else has had better success? . Aug,please don't take this the wrong way but would you please consider donating your items to the Veterans? They will even come to your home for a pick-up...Goodwill is a business and it's not a non profit..Peace to you. Link to comment Share on other sites More sharing options...
wnysteel Posted October 9, 2018 Share Posted October 9, 2018 58 minutes ago, Jauronimo said: Incorrect. Most issues with deep frying are due to oil temp being too low as batch after batch gets dropped in the fryer without proper time for temps to rebound. Burnt skin and raw inside would be the tell tale sign for too hot, too fast. Rubbery skin is usually due to frying too low, not long enough, and wet chicken to begin with. we fry them twice. put them in for about 7-8 minutes with the oil at 350. pull them out and put on paper towels. let the oil come back up to temp, then drop them in again, this time for 4-5 minutes. they are perfectly cooked and crispy. 1 Link to comment Share on other sites More sharing options...
Seasons1992 Posted October 9, 2018 Share Posted October 9, 2018 1 hour ago, Jauronimo said: Incorrect. Most issues with deep frying are due to oil temp being too low as batch after batch gets dropped in the fryer without proper time for temps to rebound. Burnt skin and raw inside would be the tell tale sign for too hot, too fast. Rubbery skin is usually due to frying too low, not long enough, and wet chicken to begin with. This is 100% true. The best wing places have dedicated wing-only fryers so that you're not dropping other items into them and potentially cooling them off. 2 minutes ago, wnysteel said: we fry them twice. put them in for about 7-8 minutes with the oil at 350. pull them out and put on paper towels. let the oil come back up to temp, then drop them in again, this time for 4-5 minutes. they are perfectly cooked and crispy. I've heard that this is truly the way to make them. Never done it, however. Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted October 9, 2018 Share Posted October 9, 2018 Wow! I betcha the Lady @ Anchor Bar used "a dedicated wing fryer" when she invented those buggers for Her Son & His late night reveler friends! Like anything else, it's amazing how things change and devolve into overkill. K-eep I-it S-imple S-tupid Is a lost concept!!! Of course... That doesn't mean I don't believe they don't belong in dedicated oil. LoL... Link to comment Share on other sites More sharing options...
Buffalo716 Posted October 9, 2018 Share Posted October 9, 2018 I need some chicken wings! Char BBQ!! Link to comment Share on other sites More sharing options...
Fadingpain Posted October 9, 2018 Share Posted October 9, 2018 On 9/1/2018 at 10:37 PM, ExiledInIllinois said: Just as good in other places and I was born in BFLo... Don't get it. Wings are highly subjective BAR food. I agree with this. The proper way to go about cooking a chicken wing is not some mysterious trade secret and it's not very complicated. Link to comment Share on other sites More sharing options...
Augie Posted October 9, 2018 Share Posted October 9, 2018 2 hours ago, Misterbluesky said: Aug,please don't take this the wrong way but would you please consider donating your items to the Veterans? They will even come to your home for a pick-up...Goodwill is a business and it's not a non profit..Peace to you. How does this work exactly. I only go to Goodwill because it’s extremely convenient, and it’s easy. I prefer dropping stuff off that’s small enough for me to transport, but to have larger items picked up would be helpful, too. Is there a specific name of an organization to search for? I’m open to better ways to do things, but need some direction. But again, the bread maker will NOT be on the list, despite my ideas to better use that space. Link to comment Share on other sites More sharing options...
coloradobillsfan Posted October 9, 2018 Share Posted October 9, 2018 29 minutes ago, Fadingpain said: I agree with this. The proper way to go about cooking a chicken wing is not some mysterious trade secret and it's not very complicated. Totally agree, which makes it even more baffling how many places find different ways to screw them up. There's a bar here in Golden that makes pretty simple but okay wings - but they don't bother to butcher and separate the drum and the flat or even the wing tip! So you get this big awkward pile of connected chicken bones that you immediately have to start cracking and twisting to separate like a lobster or something. On the positive side, we have the Shawing food truck here in the Denver metro area, and Chris does a great job of making consistently great wings plus a lot of other WNY specialties and he offers discounts for Buffalo fans - so heads up to all the Colorado Bills Backers here to hunt down his orange truck at some of the best brewpubs in town (shawingtruck.com) Link to comment Share on other sites More sharing options...
Hurricane Posted October 9, 2018 Share Posted October 9, 2018 Sicilian wings from the Bar Bill.... yum Link to comment Share on other sites More sharing options...
mead107 Posted October 9, 2018 Share Posted October 9, 2018 8 minutes ago, Hurricane said: Sicilian wings from the Bar Bill.... yum Sicilian? Link to comment Share on other sites More sharing options...
Not at the table Karlos Posted October 10, 2018 Share Posted October 10, 2018 On 9/5/2018 at 11:49 AM, Canadian Bills Fan said: Most of them suck here in Canada None compare to Buffalo. Having said that, we do have a few Duff's so I can always go there but the rest are pretty crappy so I just end up making my own which my wife says are just as good Got wings in Canada a couple times. They were boiled. It was gross. 1 Link to comment Share on other sites More sharing options...
bdutton Posted October 10, 2018 Share Posted October 10, 2018 I make some fantastic grilled wings with the following recipe... it takes some pre-prep time but they are delicious. Night before: Pre cut the wings and place on a wire rack, pat dry with paper towel(s) and place uncovered overnight in the fridge. This drys out the skin to help it get that crispy effect when grilled later. Let dry in fridge for at least 12 hours. At least 1 hour before planning to serve: pre-heat oven to 400f. Place wings in oven and bake for 35 minutes. Make sure you place something under the rack to catch drippings. Remove from oven and let cool. About 15-20 minutes before you are ready to eat, pre-heat your grill to 350-400f. Place wings and a generous amount of Franks Red Hot Wing sauce in a bag and shake. Open bag and add a generous amount of Old Bay Seasoning and shake some more. Dump the wings on the grill and cook for about 4 minutes per side or until browned and nice grill tracks on both sides. Remove from grill and rest for 5 minutes. Serve with celery stalks and BLUE CHEESE dressing. BTW... with the pre-prep, these make great tail gating wings because the actual grilling time is very short... just bake in the morning of the tailgate. Link to comment Share on other sites More sharing options...
The Real Buffalo Joe Posted October 10, 2018 Share Posted October 10, 2018 I've lived in Houston for 8 years, and I have an aunt that's lived here for about 30. We've learned that wings can be decent down here, if you order them extra crispy. They're still not as good as home, other than a few gems I've found around town, but they're not terrible either. Link to comment Share on other sites More sharing options...
Buffalo716 Posted October 11, 2018 Share Posted October 11, 2018 (edited) Well... i really wanted chicken wings... so I went to this local place i couldn’t wait to get them home and got pulled over for speeding... going 48 in a 30 village of Depew then the officer accused me of having weed in my car! And searched my vehicle for 20+ minutes! The audacity! I told him 38 times I smoke my weed at home not in the car! ? when I told him that I couldn’t wait to get my wings home that it was the reason for the speeding.. he let me off with a warning ? Edited October 11, 2018 by Buffalo716 1 Link to comment Share on other sites More sharing options...
BillsPride12 Posted October 11, 2018 Share Posted October 11, 2018 7 hours ago, Buffalo716 said: Well... i really wanted chicken wings... so I went to this local place i couldn’t wait to get them home and got pulled over for speeding... going 48 in a 30 village of Depew then the officer accused me of having weed in my car! And searched my vehicle for 20+ minutes! The audacity! I told him 38 times I smoke my weed at home not in the car! ? when I told him that I couldn’t wait to get my wings home that it was the reason for the speeding.. he let me off with a warning ? Gotta love Buffalo! Where were the wings from? Link to comment Share on other sites More sharing options...
Buffalo716 Posted October 11, 2018 Share Posted October 11, 2018 9 hours ago, BillsPride12 said: Gotta love Buffalo! Where were the wings from? Sals Link to comment Share on other sites More sharing options...
BillsPride12 Posted October 11, 2018 Share Posted October 11, 2018 17 minutes ago, Buffalo716 said: Sals Never had em before, will have to give them a try sometime Link to comment Share on other sites More sharing options...
Dante Posted October 11, 2018 Share Posted October 11, 2018 Had Bar Bill wings TWICE this weekend. Saturday and Sunday night. That good! Link to comment Share on other sites More sharing options...
Buffalo716 Posted October 11, 2018 Share Posted October 11, 2018 4 minutes ago, BillsPride12 said: Never had em before, will have to give them a try sometime I never had them before either. I wanted to try someone different and they had great reviews the officer did assure me that they were fantastic after making me wait 25 minutes lol they were breaded which I didn’t know beforehand but they were cooked very well and their house BBQ sauce was fantastic 3 minutes ago, Dante said: Had Bar Bill wings TWICE this weekend. Saturday and Sunday night. That good! That’s a bit of a drive for wings for me but I need to get there more often 1 Link to comment Share on other sites More sharing options...
Misterbluesky Posted October 11, 2018 Share Posted October 11, 2018 3 minutes ago, Buffalo716 said: That’s a bit of a drive for wings for me but I need to get there more often Go for lunch, before you start hitting,grins. Link to comment Share on other sites More sharing options...
Buffalo716 Posted October 11, 2018 Share Posted October 11, 2018 1 minute ago, Misterbluesky said: Go for lunch, before you start hitting,grins. It’s about 38 miles round trip so I need to be in the area Link to comment Share on other sites More sharing options...
bdutton Posted October 14, 2018 Share Posted October 14, 2018 FYI... this is what my finished product looks like: Link to comment Share on other sites More sharing options...
Augie Posted October 14, 2018 Share Posted October 14, 2018 18 minutes ago, bdutton said: FYI... this is what my finished product looks like: Do you deliver? I’ll pay for 30 mimuntes or less! Link to comment Share on other sites More sharing options...
bdutton Posted October 14, 2018 Share Posted October 14, 2018 Sure... do you live in Southern New Hampshire and can wait for 24 hours? Link to comment Share on other sites More sharing options...
Augie Posted October 14, 2018 Share Posted October 14, 2018 6 minutes ago, bdutton said: Sure... do you live in Southern New Hampshire and can wait for 24 hours? Atlanta in 30 minutes makes me think I’m going to plan B. Plan B is far less attractive.... Link to comment Share on other sites More sharing options...
Hurricane Posted October 14, 2018 Share Posted October 14, 2018 10 hours ago, bdutton said: FYI... this is what my finished product looks like: Wow.... yum.. Link to comment Share on other sites More sharing options...
plenzmd1 Posted October 14, 2018 Share Posted October 14, 2018 Arrived in my inbox this morning. These are all stupid lists , but the timing was good! https://www.thrillist.com/eat/nation/the-21-best-chicken-wing-restaurants-in-america Link to comment Share on other sites More sharing options...
Ridgewaycynic2013 Posted October 14, 2018 Share Posted October 14, 2018 On 10/10/2018 at 8:29 AM, Not at the table Karlos said: Got wings in Canada a couple times. They were boiled. It was gross. Where in the name of god did you suffer that abomination?! Link to comment Share on other sites More sharing options...
Not at the table Karlos Posted October 14, 2018 Share Posted October 14, 2018 1 hour ago, Ridgewaycynic2013 said: Where in the name of god did you suffer that abomination?! Some pizza place near the Hilton in Niagara Falls. The other was Pizza place in long Beach. Was probably 15 years ago. Link to comment Share on other sites More sharing options...
Punching Bag Posted October 14, 2018 Share Posted October 14, 2018 Contrary to what some Buffalo snobs think cooking chicken wings was not invented in Buffalo just the sauce at Anchor Bar. Chinese have been making dishes with Chicken Wings for hundreds of years. My wife got a 40# box of chicken wings at Restaurant Depot and a damn low price and cooks them at home using various Chinese styles. And I do not eat them with ranch sauce. Link to comment Share on other sites More sharing options...
Helpmenow Posted October 14, 2018 Share Posted October 14, 2018 Ethiopian wings at the goat in Lancaster. Different taste Link to comment Share on other sites More sharing options...
Jauronimo Posted January 29, 2020 Share Posted January 29, 2020 On 9/4/2018 at 2:15 PM, Soda Popinski said: Never had wings in Buffalo from any of the local places, so I guess I have no basis for comparison other than my own. most places where I live fry them fine, but then they sauce them right away, instead of letting the steam rise off of them and the sauce traps that which makes the skin soggy. It takes someone who knows wings to double fry them and then let them sit in the fry basket for a few minutes and let them air out before saucing. This is what I'm interested in. My frying technique is on point but I've noticed that timing of saucing, temperature of the wings and the sauce when saucing, and viscosity of the sauce all play a role in the outcome. There is little discussion of these variables on the internet. Anyone have any insight? Link to comment Share on other sites More sharing options...
Augie Posted January 29, 2020 Share Posted January 29, 2020 15 minutes ago, Jauronimo said: This is what I'm interested in. My frying technique is on point but I've noticed that timing of saucing, temperature of the wings and the sauce when saucing, and viscosity of the sauce all play a role in the outcome. There is little discussion of these variables on the internet. Anyone have any insight? @plenzmd1 has a nephew who might know.....I free load and find the results to be exceptional! I’d gladly pay cash, but the ultimate Wing Master Artist prefers less money if paid like a millennial. I think it makes him feel younger. It’s an awesome experience! I’m curious about the details that may come out here. Link to comment Share on other sites More sharing options...
Gugny Posted January 29, 2020 Share Posted January 29, 2020 6 hours ago, Jauronimo said: This is what I'm interested in. My frying technique is on point but I've noticed that timing of saucing, temperature of the wings and the sauce when saucing, and viscosity of the sauce all play a role in the outcome. There is little discussion of these variables on the internet. Anyone have any insight? I've always tossed mine in room-temperature sauce shortly after (within 2-3 min) after taking them out of the fryer. I've never thought to do it any differently, but now you've got me scouring the Internet. Link to comment Share on other sites More sharing options...
plenzmd1 Posted January 29, 2020 Share Posted January 29, 2020 6 hours ago, Augie said: @plenzmd1 has a nephew who might know.....I free load and find the results to be exceptional! I’d gladly pay cash, but the ultimate Wing Master Artist prefers less money if paid like a millennial. I think it makes him feel younger. It’s an awesome experience! I’m curious about the details that may come out here. Eating wings at 5:00PM after starting drinking at 8 am is the key to great wings. 1 2 Link to comment Share on other sites More sharing options...
plenzmd1 Posted January 29, 2020 Share Posted January 29, 2020 6 hours ago, Jauronimo said: This is what I'm interested in. My frying technique is on point but I've noticed that timing of saucing, temperature of the wings and the sauce when saucing, and viscosity of the sauce all play a role in the outcome. There is little discussion of these variables on the internet. Anyone have any insight? Don’t overthink it. Fryem up, toss in a bowl that contains some sauce and all done. Link to comment Share on other sites More sharing options...
The Jokeman Posted January 29, 2020 Share Posted January 29, 2020 Link to comment Share on other sites More sharing options...
Gavin in Va Beach Posted January 29, 2020 Share Posted January 29, 2020 If you are ever in the Norfolk/Virginia Beach area, check out The Dirty Buffalo. Owner is a Western New Yorker and a Bills fan who graduated from Old Dominion, stayed in the area, and open up a wing joint in Norfolk. Has since expanded to Virginia Beach. Also on the menu is Beef on Weck and his versions of the garbage plate. https://thedirtybuffalo.com/ Oh and bleu cheese is frickin' nasty stuff. If not putting that on my wings makes me a heathen, so be it! 1 Link to comment Share on other sites More sharing options...
Jauronimo Posted January 29, 2020 Share Posted January 29, 2020 3 hours ago, plenzmd1 said: Don’t overthink it. Fryem up, toss in a bowl that contains some sauce and all done. There is no such thing as overthinking when the end goal is a consistently perfect chicken wing. 1 1 Link to comment Share on other sites More sharing options...
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